recipe 
yields
Serves 4
21/2 pounds chicken pieces
1/4 cup corn flour
1/4 cup rice flour
Canola oil for frying
2 tablespoons plain yogurt
1/2 teaspoon turmeric
1 teaspoon kashmiri red chili powder
1/2 teaspoon sambar powder
1 teaspoon minced garlic
1 teaspoon grated ginger
1 teaspoon lemon juice
5-6 curry leaves, chopped
2 tablespoons chopped cilantro leaves
1 teaspoon coconut oil
Salt to taste
Deep-fry thermometer
For the chicken
For the sauce
Special equipment
steps
- Make the chicken: In a large bowl, combine yogurt, turmeric, chili and sambar powders, garlic, ginger, and lemon juice. Stir in curry leaves, cilantro, coconut oil, and salt. Add chicken and toss to coat. Marinate in refrigerator for at least 4 hours.
- Stir in flours, making sure to coat the chicken evenly. In a dutch oven fitted with deep-fry thermometer, heat enough oil to cover the chicken to 350 degrees. Lower chicken pieces into oil and fry until golden and chicken is cooked through, about 7 minutes. Using a wire skimmer, pull chicken from oil and drain.
- Make the sauce: In a small skillet, heat oil over medium-low heat and sauté cumin seed, ginger, garlic, chiles, and curry leaves. Lower heat and add yogurt, chili powder, and salt. Sauté until well-combined. Toss with fried chicken to coat evenly.
From The Perfect Bite.
Date Published: 01.16.20
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Recipe By
Maneet Chauhan, Chauhan Ale & Masala House, Nashville
